I have yet another example of oh duh, why didn’t I try this before? I suppose it is similar to writer’s block. You know the dish exists and you hear good things about it but for some reason you don’t try it. There isn’t any rhyme or reason to it. But after making this dish I am really wishing I tried making it before. I’ve never had it before but I knew my husband liked it so I wanted to make it for him.
It’s not overly complicated but there are a few steps. I followed this pad thai recipe somewhat closely with just a minor change or two.
About an hour before making the dinner I got the sauce and chicken prepped. I cubed a half pound of chicken and tossed it in 2T of low sodium soy sauce and 1 tsp of cornstarch. Place in the fridge until it’s time to cook.
In a separate bowl mix the juice of two limes, 2T rice vinegar, 5T oyster sauce, 5T brown sugar, and at least 1/2 tsp of red pepper flakes. If you want more heat add more flakes. The original recipe asked for fish sauce but I had oyster sauce. I’ve been waiting for a recipe to come along so I can try it. It’s fabulous so I need to find more recipes!
Before starting to cook get the rice noodles ready for the dish. Follow the directions on the packet. The noodles will be finished off in the wok so don’t cook them all the way separately. Finely chop 4 cloves or so of garlic and a 1/4 cup of chopped scallion. Heat 2T of sesame oil then saute the garlic and scallion for a few minutes.
Add the chicken and cook through.
Remove the chicken, garlic and scallions and set aside. Add a bit more oil to the wok and beat 3 eggs. Add the eggs to the wok and start to scramble.
When the eggs are about halfway cooked add the oyster sauce mixture and stir well. Add the chicken, noodles, about a cup of bean sprouts, and chopped cilantro.
The original recipe says to cook until the sprouts are soft but we like them crunchy so I cooked it until it was heated through. Serve immediately garnishing with chopped peanuts, lime, and cilantro.
This was delicious! I am kicking myself for waiting so long to make this. And even try Pad Thai. This has moved up the list of meals I like to make on a regular basis. 🙂